Serves 2
35 min
Badam Halwa
Recipe GLPRa86ea1608b4f85
A rich and creamy almond-based Indian sweet made by blending blanched almonds with milk and ghee, then cooked until it develops a fudgy texture. Infused with saffron for an elegant flavor and naturally gluten-free. Perfect for festive occasions like Diwali.
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Ingredients
½ cup Almonds
1 cup Boiling water
½ cup Milk
2 tablespoons Ghee (clarified butter)
a few strands Saffron strands
Sugar
Directions
Place the almonds in a heatproof bowl. Pour the boiling water over them and let soak for at least 5 minutes to soften the skins.
Drain the water completely and rinse the almonds with cold water. Gently rub each almond between your fingers to slip off the thin brown skin. Discard the skins.
Add the blanched almonds and milk to a blender. Blend until you reach a smooth, fine puree.
Heat the ghee in a heavy-bottomed pan over medium heat. Once shimmering, pour in the almond-milk puree. Stir continuously and cook for about 10 minutes, until the mixture darkens slightly and all the moisture evaporates. The halwa should start to pull away from the sides of the pan.
Add the saffron strands and stir well to distribute throughout the mixture.
Add sugar to taste (roughly 3–4 tablespoons for this quantity) and mix thoroughly. The halwa will become moist again as the sugar melts. Continue stirring constantly over medium heat until the mixture becomes thick, glossy, and starts to pull away cleanly from the pan sides again, with ghee visible on the surface. This takes approximately 8–10 minutes. Remove from heat and serve warm or at room temperature.
